Sweet Potato and Kimchi Pancakes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These sweet potato and kimchi pancakes offer a delightful balance of earthy sweetness and fermented tang. This vegetarian dish transforms humble root vegetables into a vibrant, textural treat, with the spicy kick of kimchi and fresh chillies cutting through the richness. The julienned sweet potato creates a lacy, crisp exterior while remaining tender in the centre, making them an excellent choice for a light lunch or an impressive starter.

Perfect for those seeking a quick and healthy homemade snack, these savoury pancakes are packed with the gut-friendly benefits of fermented cabbage and vitamin-rich sweet potatoes. Serve them immediately while they are at their crispest, paired with a simple soy-vinegar dipping sauce to enhance the bold, salty flavours of the kimchi.

Ingredients for Sweet Potato and Kimchi Pancakes

450g sweet potatoes
150g packed kimchi (200g), very thinly sliced
1 1/2 teaspoons finely chopped garlic
1 to 2 tablespoons chopped fresh serrano chillies (including seeds
amount depends on heat of kimchi)
160g thinly sliced spring onions (from about 2 bunches)
1 large egg, lightly beaten
1 tesked kosher salt
180ml vetemjöl
About 120ml corn oil or lard
Accompaniment: soy-vinegar dipping sauce
Utrustning: en skärmaskin med justerbart blad

How to make Sweet Potato and Kimchi Pancakes

Peel sweet potatoes and julienne using slicer (about 1450ml ).

Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.

Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.

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